Penne Pasta with Tomatoes and White Beans

Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil. Submerge the penne pasta into the boiling water, then return it to the rolling boil. Cook the pasta in the pot uncovered, stirring occasionally, until it reaches an al dente texture, which is slightly resistant to the bite but still tender. This cooking time can range from 10 to 12 minutes.

In a separate large non-stick skillet, combine the tomatoes and beans. Place the skillet over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a lower medium setting and let it simmer for 10 minutes. Add the spinach leaves to the skillet and cook, stirring constantly, until they have wilted and reached your desired level of tenderness. This should take approximately 2 minutes.

Serve the sauce over the cooked pasta, and top it with crumbled feta cheese.